Recipe courtesy of Chef Gabby Ramirez, Casa Corona, Fresno, CA
7 oz. carne asada, marinated in Fire House Sauce (recipe below)
4 oz. chopped romaine lettuce
2 oz. grilled fresh corn
2 oz. julienned and seeded cucumber
5 wedges of roasted fresh tomato (recipe below)
2 oz. julienned carrots
2 oz. julienned fresh red onions
3 ea. pickled peppers
2 oz. ranch dressing
Fresh cilantro, for garnish
The Fire House Sauce:
3 Japanese peppers
3 jalapeno peppers
3 California peppers
Deep fry 3 Japanese peppers and boil 3 jalapeno peppers and 3 California peppers for about 10 minutes until soft; puree until smooth. Add salt and pepper.
The Roasted Tomatoes:
5 tomato wedges
Oil
Italian seasoning
Chopped garlic
Toss fresh tomato wedges in oil, Italian seasoning and chopped garlic; roast in 350°F oven for 20 minutes.
To make the salad: Cook marinated beef over grill until cooked through, set aside.Toss lettuce, corn and cucumbers in ranch dressing and arrange the peppers and tomatoes on top. Garnish with chopped cilantro.